This week I’ve been working with canned prunes. Prunes get a bad rap. They’re generally considered to be something old people eat to keep themselves regular. They have great flavor and are actually pretty versatile.
This week I’m working on a Prune, Dried Cherry & Walnut Strudel. In the process, I started thinking about a prune caramel sauce. I whipped one up, and find it to be pretty good. Here’s what I did:
Make your favorite caramel sauce, or even buy a pre-made one (I won’t judge). Purée some canned prunes with their juice in a food processor. Add in your cooled caramel sauce and purée until thoroughly mixed. Strain through a fine mesh strainer or tamis. Add salt. I prefer maldon. Figure out what you’ll put this on. A bowl of vanilla ice cream is a great place to start.
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Chris Spear
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